VACUUM COOKING: THE TECHNIQUE THAT IS REVOLUTIONIZING THE KITCHEN

What is vacuum cooking?

Sous-vide is a culinary technique in which food is hermetically sealed in bags and cooked submerged in water at a controlled and constant temperature. This process can extend from a few hours to a full day, depending on the type of food and the desired result.

Cooking at a precise temperature prevents overheating, keeping the food's natural juices and flavors intact. This results in perfect textures, especially in meats, fish and vegetables.

Advantages of vacuum cooking

• Cooking precision: by maintaining a constant temperature, accurate cooking is ensured, avoiding the risk of overheating food.
• Preservation of flavors and nutrients: by cooking food in its own juices, flavors are intensified and nutrients are preserved, resulting in tastier and healthier dishes.
• Convenience and planning: this technique allows food to be prepared in advance, facilitating the organization of meals by only needing to heat the food before serving.
• Perfect texture: it guarantees a uniform and tender texture, avoiding problems such as dry or hard edges.

Applications in the modern kitchen

Vacuum cooking has gained a prominent place in contemporary cuisine thanks to its ability to improve the preparation of various ingredients:

• Meats: guarantees juicy and tender cuts, avoiding overcooking.
• Fish and seafood: cooks at the exact temperature to maintain its softness and natural flavor.
• Vegetables: preserves vivid colors, crisp textures and nutritional value.

In summary:

Vacuum cooking offers a precise and convenient way to prepare food, enhancing its flavor and texture. Its multiple benefits have made this technique an essential tool in the contemporary kitchen, where it continues to gain popularity and redefine the way we cook.

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